Preparations

1. Combine the powdered jowar, salt with 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
2. Allow the steam to escape before opening the lid.
3. Heat the oil in a deep pan and add the mustard seeds and asafoetida.
4. When the mustard seeds crackle, add the mixed vegetables and sauté on a medium flame for 3 to 4 minutes.
5. Add the cooked jowar mixture, 1 cups of water and salt, mix well and simmer for 6 to 7 minutes, while stirring occasionally.
6. Top with the tomato, onion and coriander and serve immediately.